Japanese ”Nikujaga” the Potato and Pork Stew
Japanese ”Nikujaga” the Potato and Pork Stew

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, japanese ”nikujaga” the potato and pork stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. My quick Nikujaga recipe comes together Easy to make, delicious, AND filling, it's no wonder Nikujaga is a perennial favorite of home cooks throughout Japan. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew.

Japanese ”Nikujaga” the Potato and Pork Stew is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Japanese ”Nikujaga” the Potato and Pork Stew is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have japanese ”nikujaga” the potato and pork stew using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
  1. Prepare 200 g Thin sliced pork belly
  2. Prepare 1 Table Spoon oil
  3. Get 400 g Potato
  4. Get 150 g Onion
  5. Take 90 g Carrot
  6. Prepare 1 Bag Shirataki ※If you cannot find it, you don't have to use it
  7. Get 250 ml Dashi stock (please check out my Dashi stock recipe)
  8. Take ☆Seasoning 1☆
  9. Take 2 Table Spoon Sugar
  10. Get 2 Table Spoon Sake
  11. Take 2 Table Spoon Mirin
  12. Prepare ☆Seasoning 2☆
  13. Take 2 1/2 Table Spoon Soy Sauce

Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe? Sign up for the FREE Just. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew.

Instructions to make Japanese ”Nikujaga” the Potato and Pork Stew:
  1. Cut potato into big bite size, and put in water for 5 minutes, then dry with kitchen towel. Also, cut carrot into big bite size, then set aside. Slice onion into 1 cm (half a inch) thick along the fiber.
  2. Heat a deep pot over medium heat, and put oil to fry the meat until it changes the color to brown.
  3. Add 1 to 2, then fry until the surface of potato is slightly translucent, then add Dashi Stock. Mix lightly and add all the ingredients of Seasoning 1. Mix as well. Turn the heat to medium high.
  4. Take out Lye (foamy texture waste that floats on the surface), then cook for 3~5 minutes. Add Seasoning 2 (soy sauce), and shirataki as well.
  5. Keep cooking until the potato is tender, and most of moisture is evaporated, then serve. ※Make sure to stir every 2~3 minutes to avoid its burned.
  6. Plate and serve. Garnish if you like :)

Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice. Easy to make and delightfully filling, this nikujaga is perfect. This Japanese meat and potato recipe or Nikujaga fits the bill. Nikujaga is a very common winter dish in Japan. It's such a delightful dish to eat, with a bowl of piping This is absolutely delicious and I can assure you that your family would enjoy it.

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